Description
This vibrant Mediterranean quinoa salad is perfect for summer lunches at work. Packed with fresh veggies and protein, it’s a healthy and filling option.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Let it cool.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add the cooled quinoa to the vegetable mixture and pour the dressing over the top. Toss to combine.
- Taste and adjust seasoning if necessary. Serve immediately or store in the fridge for up to 3 days.
Notes
- This salad is great for meal prep and can be made ahead of time.
- Feel free to add grilled chicken or chickpeas for extra protein.
- Customize the veggies based on what you have on hand.
- Category: Lunch
- Cuisine: Mediterranean